Tomato Risotto with Seabass
Serves: 1
Prep time: 10 mins
Cook time: 30 mins
Ingredients
• 8 cherry tomatoes
• 1 tsp dried basil
• 1 tsp olive oil
• 3 garlic cloves, crushed
• 75g risotto rice
• 450ml vegetable stock, hot
• ½ tbsp tomato puree
• 1 tbsp frozen peas
• 30g light soft cheese
• 1 seabass fillet
• ½ lemon, cut into wedges
• Salt
• Freshly ground black pepper
• Low calorie oil spray
Method:
1. Preheat oven to 200c.
2. Add tomatoes to an oven proof baking tray, season with basil, salt and pepper and drizzle over olive oil.
3. Stir well and roast for 20 minutes.
4. Whilst the tomatoes roast, start the risotto.
5. Heat a deep frying pan with a few sprays of low calorie oil spray.
6. Add garlic and sauté for 3-4 minutes until golden.
7. Add risotto rice to the pan and gently fry for 2 minutes.
8. Add one third of the stock and bring to a simmer, stirring regularly.
9. Once absorbed add another third of the stock, then repeat one more time.
10. Stir through roasted tomatoes, tomato puree, peas and soft cheese and heat for 3-4 minutes.
11. Check the rice is cooked to your liking, then season to taste.
12. If the rice needs longer to cook, add a little more stock and simmer until cooked.
13. Just before the rice is cooked, heat a frying pan with low calorie oil spray.
14. Season the sea bass and add to the pan skin side down for 3-4 minutes, flip for 1 minute until cooked through.
15. Serve seabass on top of risotto with a wedge of lemon.
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